Three TAFE Gippsland culinary students chosen as finalists for the 2024 Proud to be a Chef program have returned from their experience with more skills and a even deeper appreciation for their chosen career path.
Pictured: 2024 Proud to be a Chef finalists including TAFE Gippsland students Carmelle Larson (2nd row, 2nd from left), Allison Sheehan (front row, centre), Kelly Packham (4th row, 4th from the right).
Following an Australia-wide selection process, apprentice chefs Carmelle Larson (Commercial Hotel Warragul), Kelly Packham (South Gippsland Hospital) and Allison Sheehan (Alimentos Catering) helped make up the team of 13 Victorian finalists who travelled to Melbourne in February for the mentoring program.
Second-year apprentice Carmelle said the four-day experiential journey of masterclasses with their mentors, skills workshops and dining experiences is one she will never forget.
“Learning from opportunities such as Proud to be a Chef and the incredible mentors like Stephen Nairn has really inspired me to think ahead as to what I can achieve,” Carmelle said.
“It really highlights the excitement of our industry and no matter how much you think you know, there is always more to discover and achieve.”
Carmelle with executive chef and Proud to be a Chef mentor Stephen Nairn.
Thirty-two aspiring chefs from around Australia participated in the mentoring program, with top honours awarded to outstanding individuals who demonstrate expectational skills, creativity and passion for the culinary arts.
While our TAFE Gippsland trio didn’t receive an award this year, Carmelle said they’ve all emerged better for the experience.
“I think the best part of it was meeting so many amazing and like-minded people who I will now have connections with forever,” Carmelle said.
“No matter where we came from, what our backgrounds were or our long term goals, we all came together over our passion for food. Being mentored by chef Mark Normoyle and Stephen Nairn and Joane Yeoh and visiting Omnia and Coda were definitely standout experiences, as they are things that were only made possible by attending the program. I learnt so much, but a key takeaway was going into everything with the right attitude and always being willing to learn.”
As part of her Certificate III in Commercial Cookery course with TAFE Gippsland, Carmelle also got to participate in a masterclass at Warragul’s Hogget Kitchen with chef Trevor Perkins, inspiring her focus for her future in the culinary industry.
“Trevor gave us an insight into their nose to tail philosophy with food and inspired me to think about the importance of locally sourced produce,” Carmelle said.
“So, I’m working on learning as much as I can now, so that one day I can run my own little homestead restaurant on my own property, using as much homegrown and local produce as possible.
“I feel like I left the Proud to be a Chef program with a new mindset, a list of goals and clearer pathways to these goals. Also, a massive book of notes to refer to! Being able to participate in the program alongside Ally and Kelly from TAFE Gippsland was also an amazing opportunity. I was already close to these two amazing ladies and it was awesome to be able to experience this together and grow together.”
TAFE Gippsland students Allison, Kelly and Carmelle enjoying their Proud to be a Chef experience.